Microwaving Food

Today’s society is spending less time in the kitchen and eating more meals in restaurants.  We live in a world of convince.  Microwaves become popular in the 70’s and ever since we have been enjoying its ability to heat things in minutes.  There has been skepticism of whether cooking with a microwave takes nutrients out of food.

Sources as varied as the American Cancer Society and the European Food Information Council—not to mention numerous studies—agree that these ovens are a nutritious way to cook.

In order to retain as many nutrients as possible one must wisely choose the way they cook their food.  Microwaving is one of the best options to conserve nutrients.  If you use a small amount of water your basically steam the food from the inside; retaining more vitamins and minerals than most other cooking methods.  Whenever food is cooked there will be some loss of nutrients, in order to retain as much as possible the best method is to cook the food quickly, short exposure to heat, and a minimal amount of liquid.  Just like a microwave would do.

Microwave ovens cook food with waves of oscillating electromagnetic energy that are similar to radio waves but move back and forth at a much faster rate.

The method of steaming can be equal to microwaving, if not better in some cases: One small study found that steamed broccoli retained more of its cancer-fighting sulforaphane than microwaved broccoli.  Regardless some nutrients do break down when they’re exposed to heat, no matter the souce.

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Posted on April 10, 2014, in Food and tagged , , . Bookmark the permalink. 1 Comment.

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